This gluten-free, grain-free, paleo-friendly cookie recipe uses a blend of almond flour and tapioca flour to create a crunchy, sweet, & delicious treat packed with chocolate chips.
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
Mix dry ingredients in a medium mixing bowl.
In a separate bowl use egg beaters to cream together butter and coconut palm sugar until fluffy.
Add egg and vanilla to wet mixture and continue mixing until thoroughly combined.
Stir dry ingredients into wet ingredients until full combined.
Add chocolate chips and stir throughout mix.
Using two spoons take about one heaping tbsp. of mix per cookie leaving 2 inches between each.
Once on the baking sheet lightly press down the centre of the cookie until it's flattened.
Place in the oven and bake for 13 minutes for a softer cookie or 15-17 for a crispier option. Edges will begin to turn a light brown.
Remove from oven and let cool on the tray for a couple minutes before transferring to a cooling rack.
Enjoy!
* I have used regular organic cane sugar as well as sugar substitutes such as a monk fruit & erythritol.
Looking for more gluten or grain-free cookie recipes? Try my Chewy Double Fudge Cookies, Vanilla Lemon Shortbreads, Chocolate Chip Almond Butter Cookies, Snickerdoodles, Ginger Spice Cookie, or Oatmeal Chocolate Chip Cookies.